PEANUT SHIRATAKI NOODLES
Shirataki noodles are made from the roots of the konjac plant, which is a type of yam. They’re a great, gluten and grain free noodle option. They are full of fiber and have a low glycemic index, which is ideal for blood sugar balance. This recipe is a great option for lunch or dinner in the summertime, since it is virtually no-cook!
Peanut Shirataki Noodles
Makes 2 servings
⅓ cup smooth peanut butter
5 tbsp rice wine vinegar
2 tbsp tamari (gluten free soy sauce) or coconut aminos
1 tsp grated ginger
1 garlic clove, grated
2-3 tbsp warm water
¼ teaspoon crushed red pepper (optional)
1 package of angel hair shirataki noodles
1 carrot, shredded
⅓ cup of shredded cabbage
⅓ cup of thinly sliced cucumber
1 cup cooked chicken, tempeh, shrimp, or whatever your protein of choice is
Optional Garnishes: Scallions, sesame seeds, lime, peanuts, jalapeno
In a small bowl, whisk together the ingredients for the dressing.
In a medium sized bowl, combine salad ingredients.
Toss with dressing, top with garnishes and serve!